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Time to chill

Whether you love American-style gooey ice cream desserts smothered in toffee sauce, or a tart, palate-cleansing sorbet, there’s nothing like a cold treat to finish off a summer meal.

Iced strawberry pavlova roll (Serves 6-8) 2tsp cornflour 225g caster sugar 4 egg whites Icing sugar, sifted 350ml shop-bought strawberry sorbet 120ml double cream Icing sugar, fresh strawberries and mint leaves, to decorate Line a Swiss roll tin with greaseproof paper, cut to fit. Sift the cornflour and blend evenly with the caster sugar. Whisk the egg whites until they form peaks but are not dry and crumbly. Then whisk in the sugar-cornflour mixture gradually until stiff and glossy. Spoon into the prepared tin and flatten out the top. Place in a cold oven and turn it to 150C/Gas Mark 2. Cook for 1 hour until the top is crisp but the meringue still feels springy. Turn out immediately onto a double sheet of greaseproof paper that has been sprinkled with sifted icing sugar and leave to cool.


Meanwhile, soften the sorbet and whip the cream. When the meringue has cooled, carefully and quickly spread it with the sorbet and then with the whipped cream. Roll up, using the paper as a support and wrap lightly in foil. Return to the freezer. Freeze for about 1 hour (or up to several days) before serving, sprinkled with more icing sugar and topped with fresh strawberries and mint.

All recipes taken from 500 Ice Cream & Sorbets by Alex Barker, ÂŁ9.99

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